Fruity Oatmeal Cookies
- Preheat oven to 375 degrees F. Spread oats in a shallow baking pan. Bake about 10 minutes or until toasted, stirring once; set aside. Lightly coat cookie sheets with cooking spray or line with parchment paper; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and allspice; beat until combined. Beat in yogurt, eggs, and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in oats, apricots, currants, walnuts, and any remaining flour. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake for 9 to 11 minutes or until edges and bottoms are browned. Transfer to a wire rack; cool.
From the Test Kitchen
Choose Splenda® Brown Sugar Baking Blend. Follow package directions to use amount equivalent to 1 1/2 cups brown sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 90 cal., 13 g carb., 4 g sugar, 53 mg sodium. Daily Values: 1% calcium
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition Facts (Fruity Oatmeal Cookies)
- Per serving:
- 101 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 5 mg chol.,
- 55 mg sodium,
- 17 g carb.,
- 1 g fiber,
- 8 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet